As an Amazon Associate I earn from qualifying purchases.
Shrimp stuffed poblano peppers can double as an appetizer or a main course! And either way, you can’t stop at one.
The Perfect Poblano
Poblanos are my favorite peppers! They’re not too bland and they’re not too hot either.
Poblanos have that perfect whisper of zing that makes them so lovely. The color is appetizing too; a rich dark green that really doesn’t fade when you cook them either.
These peppers are not too big so they make the perfect vessel for appetizers where you’re serving heartier appetites. So if you use them for appetizers, plan on one per person. However, if you want to make this a main course, then plan on two per person.
Shrimp Filling To Die For
This is one of the most delicious fillings I ever tasted!
It’s chock full of shrimp, cheeses and rice. Speaking about the rice, of course you can use plain old every-day rice. However, I choose to use one that has tons of flavor–jasmine. The taste will vastly improve if a fancier rice is used. Basmati is a good choice too.
Those tiny pre-cooked shrimp are perfect for use here. Mainly they’re pretty inexpensive and no cooking is required. Another plus is they’re already cleaned. Just make sure that they’re well defrosted and you’ve dried them pretty well before using them.
Where I live, poblanos are rather touch-and-go as far as availability. I can get them, but they’re not constantly in stock.
This recipe can be made with any peppers you like. For instance, if you know your guests like things on the hot side, then make them with jalapeños. Want to serve them for dinner with younger children? Then sweet bell peppers or those Italian sweet frying peppers will do very nicely. The filling is so good, it goes with just about anything.
Shrimp Stuffed Poblano Peppers
- 4 large poblano peppers
- 1 tbs melted butter
- 1 tbs butter
- 1 lb cooked shrimp chopped
- 2 celery ribs finely chopped
- 1 small onion finely chopped
- 1 garlic clove finely minced
- 4 oz cream cheese softened
- 1 1/2 cups cooked rice
- 1 3/4 cups shredded Mexican cheese blend—see NOTES
- 2 tbs lemon or lime juice
- 2 tsp salt
- 1 tsp pepper
- 2 tbs finely chopped parsley
- 2 tbs melted butter
- 1 cup Panko/Japanese bread crumbs
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350F/180C. Line a large baking sheet with parchment.
- Mix all topping ingredients in a small bowl; set aside.
- Cut each pepper lengthwise and remove seeds and ribs. Place cut side down on prepared pan and brush each pepper with the melted butter. Bake for 10-15 minutes or until just beginning to get tender. Remove from oven and set aside.
- Stuffing: Heat a large skillet over medium heat. Add butter. When butter is melted and bubbly, add the onion and the celery and saute until tender. Add the cream cheese and cook until it’s melted. Add the shrimp, shredded cheese, rice, lemon/lime juice, parsley and seasonings. Stir until heated through and blended.
- Spoon filling into pepper halves. Sprinkle each with topping.
- Bake at 350F/180C for 10-15 minutes or until topping is nicely browned.